Vegetable & Cheddar Cornbread Quiche

There are some concepts in this world that are simply genius. For example, the other day, I dubbed February 14th “Violin-tines Day.” This was not because I think that Valentine’s Day is essentially pointless, and that we don’t need a holiday to celebrate our loved ones. It also was not because I’m eternally single on Valentine’s Day. Well, maybe that was part of it. But seriously, it was because violins are awesome and the word play was crazy good. And thus was born my genius idea of the week.


I wish I could take credit for this week’s recipe idea, because it’s also truly genius. I don’t know exactly who originally invented the “cornbread quiche,” but I first discovered the combination on Imma Eat That, and have been drooling over the idea since. Upon Googling, I found other cornbread quiches as well, so my attempt is now sadly past the point of “groundbreaking.” But, I attempted to be original, my first attempt came out very well, and I ate so much of it at Sunday brunch that I thought I might literally become groundbreaking, so I guess that’s something.



Also, you know who else is a genius? Johann Sebastian Bach. Before you roll your eyes and give me a huge “DUH,” I listened to Bach cantatas while making this quiche, which I’m 99% sure is why it turned out so well. Just thought that was worth mentioning…




Vegetable & Cheddar Cornbread Quiche
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Cornbread Base
  1. 1/2 cup cornmeal
  2. 3/4 cup oat or whole wheat flour
  3. 3/4 tsp. baking powder
  4. 1/4 tsp. baking soda
  5. 1/8 tsp. salt
  6. 1 egg
  7. 3/4 cup unsweetened almond milk
  8. 1/8 cup coconut oil, melted
  9. 1/2 tbs. honey
  1. 4 eggs + 3 egg whites
  2. 1/4 cup unsweetened almond milk
  3. 3/4 cup grated cheddar cheese
  4. 3 cups chopped baby spinach (about 5 cups whole leaves)
  5. 1/2 red small onion, chopped
  6. 1 plum tomato, diced
  7. 1 clove garlic, minced
  8. salt + pepper to season
  9. olive or coconut oil for sautéing
  1. Preheat oven to 425˚F.
  1. Combine cornmeal, flour, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together egg, almond milk, and honey.
  3. Combine the wet and dry ingredients, then stir in the melted coconut oil (this will avoid cooking the egg with the hot oil).
  4. Pour batter into a greased, deep oven safe pan or dish - the pan should be big enough that the batter forms a thin layer at the bottom. Bake for 10-15 minutes or until the mixture is just set, and remove from oven.
  1. Whisk eggs, egg whites, and almond milk, then add in cheddar and set aside.
  2. In a pan, sauté chopped onion with garlic and a small amount of oil.
  3. Set onions aside, then sauté the spinach in a separate pan and cover until slightly wilted, making sure to drain any excess water. Once spinach and onions have cooled, add them and the chopped tomato to egg mixture.
  4. Season with salt and pepper, then pour on top of the cornbread crust. Return to oven, and continue to bake for about 25 minutes, or until the egg mixture is solid throughout. If the center jiggles when you move the pan, it's not done. I baked the quiche for about 15 minutes with aluminum foil on top, and then removed the foil for the last 10 minutes.
Adapted from Imma Eat That & Healthy Tipping Point
The Hungry Musician




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